Hazelnut Thumbprint Cookies with Silky Ganache

If you’re looking for a cookie that combines nutty richness with chocolatey indulgence, these Hazelnut Thumbprint Cookies with Silky Ganache are your dream come true. Perfectly buttery, crisp at the edges, and soft in the center, these cookies are gently pressed with your thumb and filled with a luscious chocolate ganache that melts in your mouth. They’re ideal for holiday gatherings, gifting in decorative tins, or simply enjoying with a hot cup of coffee or tea.

This recipe takes traditional thumbprint cookies to the next level by incorporating toasted hazelnuts directly into the dough for added crunch and flavor, while the silky chocolate ganache provides an elegant finishing touch that makes every bite irresistible.

Ingredients

• Cookie Dough
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup finely chopped toasted hazelnuts
• Chocolate Ganache Filling
  • ½ cup heavy cream
  • 4 oz bittersweet chocolate, finely chopped
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Toast the hazelnuts in a dry skillet over medium heat for 5–7 minutes until fragrant. Chop finely and set aside.
3. Cream the butter and sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix until fully incorporated.
4. Combine the dry ingredients (flour, baking powder, salt) in a separate bowl. Gradually add to the butter mixture and mix until just combined. Fold in the chopped toasted hazelnuts.
5. Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
6. Make the thumbprints by pressing your thumb or the back of a teaspoon into the center of each cookie to create an indentation.
7. Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over the chopped chocolate and let sit for 1–2 minutes. Stir gently until smooth and glossy, then add vanilla extract.
9. Fill the cookies: Spoon or pipe the ganache into the cooled thumbprint indents. Allow the ganache to set at room temperature for about 30 minutes or refrigerate for faster setting.
10. Serve or store: Enjoy immediately or store in an airtight container at room temperature for up to 5 days.

Tips & Variations

• For extra flavor, you can sprinkle a pinch of flaky sea salt over the ganache before it sets.
• Substitute hazelnuts with pecans, almonds, or walnuts depending on your preference.
• Mini versions are perfect for party trays or cookie exchanges.
• Chocolate lovers can double the ganache filling for a richer experience.

Hazelnut Thumbprint Cookies with Silky Ganache

Buttery hazelnut cookies with a crisp edge, soft center, and filled with rich, silky chocolate ganache. Perfect for holidays, gifting, or indulgent treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 1 cup unsalted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup toasted hazelnuts finely chopped

Chocolate Ganache

• ½ cup heavy cream
• 4 oz bittersweet chocolate finely chopped
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Measuring cups and spoons
• Small saucepan
• Spatula

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Toast hazelnuts in a dry skillet over medium heat until fragrant, 5–7 minutes. Chop finely.
3. Cream butter and both sugars in a large bowl until light and fluffy. Add egg and vanilla, mixing until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into butter mixture until just combined. Fold in chopped hazelnuts.
5. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
6. Press thumb or back of teaspoon into center of each cookie to form indentations.
7. Bake 12–15 minutes until edges are lightly golden. Cool 5 minutes on sheet, then transfer to wire rack.
8. For ganache, heat cream in a small saucepan until just simmering. Pour over chopped chocolate and let sit 1–2 minutes. Stir until smooth and add vanilla.
9. Fill cooled thumbprint cookies with ganache using spoon or piping bag. Let set at room temperature 30 minutes or refrigerate for faster setting.
10. Serve immediately or store in airtight container up to 5 days.

Notes

Optional: sprinkle flaky sea salt over ganache before setting. Dough can be refrigerated for up to 2 days before baking. Mini versions are great for parties or gift boxes.